Three Forks Salad Recipes

ILL ( 3 ) FORKS RESTAURANT SALAD

Steps:

• Combine ¾ cups pecans and apple cider in blender and puree. Pour mixture into large bowl.
• Whisk in cider vinegar, maple syrup and dry mustard.
• Combine oils and add to mixture, whisking until well combined. Makes about 2 ¼ cups dressing.
• Heat vinaigrette slowly over low heat in saucepan.
• Arrange salad plates with greens, sliced apples and crumbled blue cheese. Ladle on warm vinaigrette and sprinkle with toasted pecans.

THREE FORKS SALAD

Steps:

• 1) Combine dressing ingredients in a small bowl and whisk till smooth. Refrigerate.
• 2) Place salad greens and apple slivers in a large bowl. Drizzle a scant Tablespoon per serving over greens and toss to coat. Plate greens and top with pecans and blue cheese.

ALL GREEN SALAD WITH CITRUS VINAIGRETTE

Steps:

• For the vinaigrette:
• Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.
• For the salad:
• Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.
• In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.